Seared Lamb alla Romana

Ingredients

• 1/4 cup chopped sun-dried tomatoes in oil, drained
• 3 garlic cloves, sliced
• 4 anchovy fillets, drained
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon crushed red pepper
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• 1 1/2 pounds tender lamb leg meat, cut into 1-inch cubes
• 1 cup frozen artichoke hearts—thawed, drained and cut into 1-inch pieces (optional)
• 2 tablespoons chopped fresh flat-leaf parsley (optional)

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